Recipe Background
Mani's Pork Enchilada Bake layers cheddar, pork, and tortillas for cozy gatherings.
The first time I made Mani's Pork Enchilada Bake was during a rainy day in Austin—a perfect setting for some kitchen experimenting. My friend Mani, a brilliant and quirky chef, had just landed his dream job on a food truck, and wanted me to try one of his creations. He's a genius with pulled pork, and I always have some in my fridge just waiting for inspiration. The kitchen soon filled with the comforting aroma of onions and taco seasoning sizzling in a skillet, and I knew this was a recipe to remember.
I recall stacking those corn tortillas lovingly, knowing that properly toasting them in a bit of olive oil was the secret to their crispy glory. Between layers, a generous pour of enchilada sauce transformed the dish into a rich tapestry of flavors. Mani always said the key was not to rush, so I let each layer meld together, resisting the temptation to peek prematurely. As the bake sizzled peacefully in the oven, I couldn’t help but admire the cheesiness bubbling to perfection.
When I finally pulled the dish out and topped it with fresh cilantro and avocado, I knew Mani was onto something brilliant. The result was a comforting, communal kind of meal—perfect for sharing during those rainy afternoons when you need a little cozy. Remember, let it rest a bit before diving in to make sure you get clean, beautiful slices. To this day, every bite reminds me of how culinary creativity and good friends can bring a little sunshine to the grayest days.
Ingredients
For the enchiladas:
- 2 1/2 cups pulled pork cooked, store-bought or homemade
- 1/2 cup yellow onions diced
- 1/4 cup taco seasoning
- 1/4 cup water
- 2 tablespoons olive oil plus more, to taste
- 18 (6-inch) corn tortillas
- 2 1/2 cups enchilada sauce
- 1 (16-ounce) bag cheddar cheese shredded
Optional, for serving:
- green onions to taste, sliced
- lime wedges to taste
- cilantro leaves to taste, chopped
- avocado to taste, sliced or chopped
Directions
- Preheat the oven to 350 degrees F.
- Coat a 9x13-inch casserole dish with cooking spray.
- In a skillet over medium-high heat, add the pulled pork, the onions, the taco seasoning, and the water and cook, while stirring, until the liquid has mostly evaporated, about 5 minutes.
- Turn off the stovetop heat and set the pork mixture aside.
- In a clean skillet over medium-high heat, add 2 tablespoons of the olive oil.
- Add the tortillas to the hot oil and cook, flipping the tortillas once, until they are lightly toasted, about 15 seconds per side. To avoid overcrowding, work in batches as needed. Add the extra olive oil to the skillet as needed to keep it lightly coated.
- Transfer the toasted tortillas to a plate.
- Add 1/4 cup of the enchilada sauce in the bottom of the prepared casserole dish, spreading it out evenly.
- Add 6 of the tortillas evenly over the enchilada sauce layer in the casserole dish.
- In layers, add 1/2 of the pulled pork mixture, 1/3 of the remaining enchilada sauce, and 1/3 of the cheese to the casserole dish.
- Repeat the layers using 6 of the remaining tortillas, the remaining pulled pork, 1/2 of the remaining enchilada sauce, and 1/2 of the remaining cheese.
- Evenly add the remaining tortillas, the remaining enchilada sauce, and the remaining cheese.
- Cover the casserole dish with aluminum foil.
- Bake until heated through, about 30 minutes.
- Remove the foil and bake until the cheese on top is melted and slightly browned, about 10 minutes.
- Serve hot with your favorite toppings.
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